One-Pan Chicken Burrito Bowl

One-Pan Chicken Burrito Bowl is a quick, hearty, and flavorful meal perfect for busy weeknights. Packed with seasoned chicken, fluffy rice, beans, corn, and fresh toppings, this dish delivers all the delicious elements of a burrito in one convenient skillet. It’s easy to make, full of protein, and customizable to suit your tastes.

What sets this recipe apart is the simplicity of cooking everything in a single pan. The chicken is perfectly seasoned and cooked to tender perfection, while the rice absorbs all the spices and juices, making each bite flavorful and satisfying. Whether you’re feeding a crowd or meal prepping for the week, this One-Pan Chicken Burrito Bowl is a stress-free way to enjoy a delicious and wholesome meal.

Kitchen Equipment Needed

• Large skillet or sauté pan with a lid
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients Overview

• Chicken: Diced chicken breast or thighs are seasoned and cooked to tender perfection.
• Rice: Long-grain rice or basmati is used for a fluffy texture that absorbs all the flavors.
• Beans and corn: Add texture, protein, and a hint of sweetness.
• Spices: A combination of chili powder, cumin, and paprika provides the signature Tex-Mex flavor.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (or to taste)
• 1 cup uncooked long-grain white rice
• 1 (14 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 (14 oz) can diced tomatoes with green chilies (or plain diced tomatoes)
• 2 cups chicken broth
• 1 cup shredded cheddar or Mexican blend cheese (optional)
• Optional toppings: diced avocado, sour cream, salsa, chopped cilantro, lime wedges

Directions

1. Cook the chicken
   Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the skillet and set aside.
2. Toast the rice
   In the same skillet, add a bit more oil if needed. Stir in the rice and toast for 1–2 minutes, until slightly golden.
3. Combine ingredients
   Add the cooked chicken back to the skillet, along with black beans, corn, diced tomatoes (with their juice), and chicken broth. Stir well to combine.
4. Simmer
   Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18–20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Add cheese (optional)
   If using cheese, sprinkle it over the top and cover the skillet for 2–3 minutes until the cheese melts.
6. Serve
   Fluff the rice with a fork and serve hot. Add your favorite toppings, such as avocado, sour cream, salsa, or chopped cilantro, and garnish with lime wedges.

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~420
• Fat: ~10g
• Carbohydrates: ~50g
• Protein: ~30g

Expert Tips

• Rice choice: Use long-grain rice for fluffy results. Avoid instant rice, as it may become mushy.
• Spice level: Adjust the heat by using mild, medium, or hot diced tomatoes and adding red chili flakes if desired.
• Customization: Add diced bell peppers or jalapeños for extra flavor and texture.

FAQs

Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time and liquid. Add about 1/2 cup more broth and cook for 30–35 minutes.

Can I make this vegetarian?
Absolutely! Skip the chicken and add extra beans or sautéed veggies like zucchini or bell peppers.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Storing & Reheating

• Storing: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm in the microwave or on the stovetop with a splash of broth or water to rehydrate the rice.

Substitutions & Variations

• Vegan option: Replace chicken with plant-based protein like tofu or tempeh and use vegetable broth.
• Extra veggies: Add diced zucchini, bell peppers, or spinach for more nutrients.
• Cheese-free: Omit the cheese for a lighter dish or a dairy-free version.

One-Pan Chicken Burrito Bowl

One-Pan Chicken Burrito Bowl is a quick, hearty, and flavorful meal perfect for busy weeknights. Packed with seasoned chicken, fluffy rice, beans, corn, and fresh toppings, this dish delivers all the delicious elements of a burrito in one convenient skillet. It's easy to make, full of protein, and customizable to suit your tastes.

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Equipment

• - Large skillet or sauté pan with a lid
• Mixing bowls
• Measuring cups and spoons
• - Wooden spoon or spatula

Ingredients

  

• - 1 pound boneless skinless chicken breasts or thighs, diced
• - 1 tablespoon olive oil
• - 1 teaspoon chili powder
• - 1 teaspoon cumin
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon onion powder
• - 1/2 teaspoon salt or to taste
• - 1 cup uncooked long-grain white rice
• - 1 14 oz can black beans, drained and rinsed
• - 1 cup corn kernels fresh, canned, or frozen
• - 1 14 oz can diced tomatoes with green chilies (or plain diced tomatoes)
• - 2 cups chicken broth
• - 1 cup shredded cheddar or Mexican blend cheese optional
• - Optional toppings: diced avocado sour cream, salsa, chopped cilantro, lime wedges

Instructions

 

• **Cook the chicken**
• Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the skillet and set aside.
• **Toast the rice**
• In the same skillet, add a bit more oil if needed. Stir in the rice and toast for 1–2 minutes, until slightly golden.
• **Combine ingredients**
• Add the cooked chicken back to the skillet, along with black beans, corn, diced tomatoes (with their juice), and chicken broth. Stir well to combine.
• **Simmer**
• Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18–20 minutes, or until the rice is cooked and the liquid is absorbed.
• **Add cheese (optional)**
• If using cheese, sprinkle it over the top and cover the skillet for 2–3 minutes until the cheese melts.
• **Serve**
• Fluff the rice with a fork and serve hot. Add your favorite toppings, such as avocado, sour cream, salsa, or chopped cilantro, and garnish with lime wedges.